Pork Tenderloin with Fennel

  • Active Time 40m
  • Total Time 40m

6 servings

A garlicky fennel-seed crust and a delicate sauce enriched with puréed fresh fennel are delicious accompaniments to pork tenderloin. Make it a meal: Earthy Barley “Risotto” with Asparagus & Shiitakes would be a delicious serve with this main dish.

ingredients

  • 4 cloves garlic, crushed
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 teaspoons extra-virgin olive oil, divided
  • Two 12-ounce pork tenderloins, trimmed
  • 1 1/2 cups chopped fennel bupound, plus fronds for garnish
  • 1 small onion, chopped
  • 1 1/4 cups reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon reduced-fat sour cream (optional)

directions

Preheat the oven to 425 degrees F.

Mash the garlic, fennel seeds and salt together on a cutting board with the flat side of a large knife. Place in a small bowl; stir in the pepper and 1 1/2 teaspoons oil. Rub the fennel-seed mixture evenly over the pork, pressing it into the crevices. Fold the thin tails underneath and secure with butcher’s string or a toothpick.

Heat a large ovenproof skillet over medium-high heat. Add the pork and cook until lightly browned on one side, about 1 1/2 minutes. Turn the tenderloins over, transfer the skillet to the oven and roast until the internal temperature registers 145 degrees F, 15 to 17 minutes.

Meanwhile, heat the remaining 1 1/2 teaspoons oil in a heavy saucepan over medium-low heat. Add the fennel and onion and cook, stirring often, until softened, 3 to 5 minutes. Add the broth and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 to 15 minutes. Transfer to a blender or food processor and purée. Return to the saucepan and keep warm.

When the pork is done, transfer it to a carving board, cover loosely and keep warm. Place the pan (be careful, the handle will be hot) over medium-high heat. Add the wine and bring to a boil, stirring. Boil until reduced by half, about 2 minutes. Add to the fennel sauce, along with the sour cream (if using). Taste and adjust seasonings. Remove the string or toothpick from the pork and carve into 1/2-inch-thick slices. Spoon the sauce onto plates and fan pork slices over top. Garnish with a few fennel fronds.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7645

nutrition information per serving

197 calories; 7g total fat; 2g total saturated fat; 75mg cholesterol; 294mg sodium; 5g carbohydrates; 1g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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